Liquid creamer and method for producing the same

Abstract

The present invention pertains to a liquid creamer comprising vegetable oil, casein based protein, hydrocolloid, lactose, non-proteinaceous emulsifier, water, a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate, optionally buffering agent, and optionally salt. The invention furthermore pertains to a method of producing such a liquid creamer, and to the use of said liquid creamer for preparing a beverage.

Description

[0001] Title: LIQUID CREAMER AND METHOD FOR PRODUCING THE SAME

[0002] Field of the invention

[0003] The invention relates to a liquid creamer, to a method for producing such a liquid creamer, and to the use of such a liquid creamer.

[0004] Background to the invention

[0005] Creamers are widely used as whitening agents in beverages such as coffee, tea, cocoa, or in soups as a substitute for milk and / or dairy cream. Creamers can be in liquid or powder form.

[0006] Creamers in powder form have the advantage that they often have good shelflife stability. They may however have the disadvantage that they do not dissolve completely or not rapidly enough, thus compromising taste and mouthfeel. Furthermore, creamers in powder form are often perceived as less fresh, less natural, and / or less healthy.

[0007] Liquid creamers, on the other hand, usually provide good mouthfeel and are furthermore often preferred by consumers over powdered creamers because of their resemblance to traditional dairy creamers. However, there are challenges in keeping the liquid product stable during storage and adapting the liquid creamers to the needs and wishes of the consumer for various applications.

[0008] Several patents, such as European patent application No. 0 457 002 and US patent No.3, 935, 325 describe coffee creamers that are made of water, vegetable oil, protein or protein hydrolysate, carbohydrates, buffering salt, emulsifiers and other ingredients. However, these creamers are not shelf-stable.

[0009] There is a need for a liquid creamer which is easy to use and has a good, creamy, and / or dairy-like taste and mouthfeel. From a sustainability point of view, there is a need for said liquid creamer to have good shelf-life stability at ambient temperature.

[0010] WO2012 / 1 3515 relates to creamers for whitening food products. These creamers are mentioned to be shelf-stable and aseptic. More particularly, said international patent application discloses a liquid creamer comprising a hydrocolloid, an insoluble divalent salt, a protein, an emulsifier and an oil. It is mentioned that the creamer can be a fat-free, liquid creamer including water ranging from about 50% to about 90% by weight. WO2013 / 092693 relates to liquid creamers comprising between about 0.1 % and 10% oil, between about 0.1 % and about 35% sugar, and a hydrocolloid stabilizing system comprising kappa carrageenan and iota carrageenan having kappa carrageenan : iota carrageenan weight ratio of between about 1 :2.5 and about 1 :33.

[0011] WO2012 / 010378 describes a liquid creamer composition comprising (a) about 4% and about 10% of vegetable oil, (b) between about 0.1% and about 3% of protein, (c) between about 1 % and about 5% of maltodextrin, (d) between about 0.1 and about 30% of sucrose, (e) between about 0.002% and about 0.2% of lambda carrageenan, (f) between about 0.02% and about 1 % of gum Arabic, and between 0.05% and 1 % of low molecular emulsifier. It furthermore describes a method of preparing such a liquid creamer composition comprising (a) dissolving the required amounts of protein, maltodextrins, sucrose, lambda carrageenan, gum Arabic, and low molecular emulsifier in water, (b) adding liquid or melted vegetable oil in the required amount to the liquid obtained in step (a), and (c) homogenizing the composition obtained in step (b) to obtain a liquid emulsion.

[0012] WO2010 / 091871 discloses a low protein or protein-free liquid creamer composition comprising: emulsifying component(s); a hydrocolloid system comprising cellulose component(s); a chelating system comprising at least one chelating agent of an organic or inorganic acid or salt thereof; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added; wherein the composition has a vegetable oil content of about 0.1 % to about 33 % by weight of the composition and a protein content of no more than 3% by weight of the composition; wherein the composition is in the form of an extended shelf life liquid creamer that is stable for at least six months at refrigeration temperature; and wherein the composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months; and wherein the creamer provides high whitening capacity and a pleasant mouthfeel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

[0013] W02004 / 030464 discloses a creamer composition comprising a microparticulated protein component. Microparticulated protein is prepared by subjecting protein to heat and high shear to achieve (partial) denaturation.

[0014] WO 2015 / 155024 discloses a tea creamer composition comprising micronized tea and sodium caseinate. The objective underlying the present invention is to provide a liquid creamer which is easy to use, comprises a relatively high amount of oil or fat, resulting in a nice rich, creamy, dairy-like taste and texture / mouthfeel when used in e.g. coffee or tea, even in low quantities, and which preferably at the same time has good shelf-stability (which is highly desirable from a sustainability point of view), and which is stable in hot and cold beverages (i.e. with hardly any or even no de-oiling, flocculation, and / or sedimentation).

[0015] Summary of the invention

[0016] The inventors have found that the aforesaid objective is met with the liquid creamer described herein.

[0017] In a first aspect, a liquid creamer is provided comprising vegetable oil; casein based protein; hydrocolloid; lactose; non-proteinaceous emulsifier; water; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; optionally a buffering agent; and optionally salt, wherein

[0018] - the vegetable oil is present in an amount of between 17 and 35 %,

[0019] - the casein based protein is present in an amount of between 0.5 and 5 %,

[0020] - the dairy component is present in an amount of between 0.05 and 15 %,

[0021] - the hydrocolloid is present in an amount of between 0.01 and 2 %,

[0022] - the non-proteinaceous emulsifier is present in an amount of between 0.5 and 3 %,

[0023] - the buffering agent is present in an amount of 0 to 1 .5 %, and wherein the total amount of lactose in the liquid creamer lies between 2 and 10 %, with all percentages being as a weight percentage based on the total weight of the liquid creamer, and wherein the total amount of sodium lies between 500 and 4000 ppm and the total amount of potassium lies between 2500 and 6000 ppm.

[0024] The liquid creamer of the present invention is preferably shelf-stable.

[0025] In a second aspect, the invention relates to the use of the liquid creamer in a beverage, such as a ready-to-drink coffee or tea beverage, and preferably a roasted tea beverage. In a third aspect, a method to produce such a liquid creamer is provided, said method comprising the following steps:

[0026] (a) preparing a mixture comprising vegetable oil; casein based protein; hydrocolloid; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; non-proteinaceous emulsifier; and optionally furthermore additional lactose, in water under agitation, preferably at elevated temperature,

[0027] (b) optionally performing a deaeration step,

[0028] (c) performing a heat treatment, and

[0029] (d) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment, and wherein optionally buffering agent and optionally salt are added in step (a) and / or prior to step (c).

[0030] Detailed description

[0031] Definitions

[0032] "Shelf-life" means the period of time at which the product can be stored at 21 °C without developing an objectionable organoleptic characteristic, such as objectionable aroma, appearance, taste, consistency, and / or mouthfeel. In addition, an organoleptically acceptable product at a given shelf-life will have no off-odor and / or off-flavor, will not have a clumped texture, and will remain ungelled. "Shelf-stable" means that the product does not have objectionable organoleptic characteristics as defined above, is organoleptically acceptable, does not separate into multiple phases and remains to appear as a homogenous milk-like liquid, for at least 1 month, preferably for at least 3 months, and most preferably for at least 6 months.

[0033] Liquid creamer

[0034] The liquid creamer of the invention comprises the following components: vegetable oil; casein based protein; hydrocolloid; lactose; non-proteinaceous emulsifier; water; a specific dairy component; optionally salt and optionally buffering agent. More specifically, the liquid creamer according to the present invention comprises vegetable oil; casein based protein; hydrocolloid; lactose; non- proteinaceous emulsifier; water; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; optionally buffering agent; and optionally salt, wherein

[0035] - the vegetable oil is present in an amount of between 17 and 35 %,

[0036] - the casein based protein is present in an amount of between 0.5 and 5 %,

[0037] - the dairy component is present in an amount of between 0.05 and 15 %,

[0038] - the hydrocolloid is present in an amount of between 0.01 and 2 %,

[0039] - the non-proteinaceous emulsifier is present in an amount of between 0.5 and 3 %,

[0040] - the buffering agent is present in an amount of 0 to 1 .5 %, and wherein the total amount of lactose in the liquid creamer lies between 2 and 10 %, with all percentages being as a weight percentage based on the total weight of the liquid creamer, and wherein the total amount of sodium lies between 500 and 4000 ppm and the total amount of potassium lies between 2500 and 6000 ppm.

[0041] In the liquid creamer according to the invention, water is preferably present in an amount of between 50 and 75%, the percentage being as weight percentage of the liquid creamer.

[0042] The combination of ingredients as described above gives the liquid creamer its rich, creamy, dairy-like taste and good texture and / or mouthfeel when used in e.g. coffee or tea, even in low quantities. Furthermore, it results in good stability when used in hot and cold beverages, i.e. hardly any or even no de-oiling, flocculation, and / or sedimentation is observed.

[0043] The liquid creamer according to the invention preferably has a viscosity of between 25 and 250 mPa.s, preferably between 50 and 200 mPa.s, when measured by a Brookfield DV-I+ viscometer at 20°C at 50 rpm, using a spindle #1 , after 1 minute of shear. In a preferred embodiment, the liquid creamer is shelf-stable for at least 6 months, most preferably for at least 9 months, which makes it the product of choice from a sustainability point of view over the use of fresh creamers.

[0044] The liquid creamer preferably comprises less than 1 %, preferably less than 0.5 %, and most preferably 0.01 % by weight of added sugar, based on the total weight of the liquid creamer.

[0045] In a particularly preferred embodiment, the liquid creamer comprises 0% by weight of trans-fats and 0% by weight of cholesterol, based on the total weight of the liquid creamer.

[0046] Vegetable oil

[0047] The vegetable oil component is present in the liquid creamer of the invention in an amount of between 17 and 35 % by weight, preferably between 19 and 30% by weight, and most preferably between 20 and 27% by weight, based on the total weight of the liquid creamer. The vegetable oil of the invention is an edible oil, preferably having a melting point of at most 35°C. Suitable vegetable oils which can be used in the liquid creamer of the invention are vegetable oils selected from the group consisting of coconut oil, soybean oil, sunflower oil, palm oil, rapeseed oil, canola oil, palm kernel oil, and combinations thereof. Most preferred is palm oil.

[0048] Emulsifier

[0049] The liquid creamer of the invention comprises a non-proteinaceous emulsifier. With the term “non-proteinaceous emulsifier” is meant that the emulsifier of the invention does not consist of, and is not composed of, protein.

[0050] Said emulsifier is present in an amount of between 0.5 and 3 % by weight, preferably between 0.55 and 2.5 % by weight, and most preferably between 0.6 and 1 .5 % by weight, based on the total weight of the liquid creamer.

[0051] The non-proteinaceous emulsifier is preferably selected from the group consisting of polysorbates, sorbitan esters, polyglycerol esters of fatty acids, propylene glycol monostearate, propylene glycol monoesters, mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, and combinations thereof. Most preferably, the non-proteinaceous emulsifier is selected from the group consisting of GMS (Glycol monostearate, E471 ), LACTEM (lactic acid ester of mono- and diglycerides E472b), DATEM (diacetyl tartaric acid esters of mono- and diglycerides of fatty acids E472e), CITREM (citric acid ester (E472c), and combinations of two or more of these emulsifiers.

[0052] Dairy component

[0053] The liquid creamer of the invention comprises a specific dairy component. Said dairy component gives the liquid creamer a pleasant dairy taste and flavor, and, as it is rich in minerals and vitamins, has a beneficial effect on the nutritional value of the product. As described above, the dairy component present in the liquid creamer of the invention is selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate.

[0054] Deproteinized whey is also often denoted as whey permeate. It is a byproduct of the cheese-making industry. The deproteinized whey is obtained when protein and other solids are removed from whey. It has a low protein content but is rich in minerals and lactose, although the lactose content may vary. Whey permeate has a pleasant dairy flavor.

[0055] According to the present invention, it is also possible to use delactosed deproteinized whey (also sometimes denoted as delactosed whey permeate (DLP)). Many large cheesemakers and dairy processors worldwide both concentrate and subsequently crystallize the substantial quantity of lactose present in whey permeate for food, and less commonly, pharmaceutical applications. To isolate lactose, whey permeate is concentrated from typically around 4% - 6% solids up to typically around 60% - 65% total solids using combinations of membrane filtration and evaporation. The thus obtained supersaturated solution is cooled and seeded with crystalline lactose for nucleation. The mother liquor from this crystallization process is decanted. The decanted mother liquor is denoted as delactosed whey permeate (DLP).

[0056] In another embodiment of the invention, the dairy component may be milk permeate. Milk permeate is the liquid portion of milk that remains after the removal of protein and fat, which is typically done via an ultrafiltration or reverse osmosis separation process. Milk permeate is composed mainly of lactose, minerals, vitamins, and some water-soluble components. It has a slightly sweet taste and is often used as an ingredient in various food products, such as bakery items, beverages, and processed foods.

[0057] The dairy component is preferably deproteinized whey or delactosed deproteinized whey. Most preferably, it is deproteinized whey.

[0058] The dairy component is present in the liquid creamer of the invention in an amount of between 0.05 and 15 % by weight, preferably between 0.1 and 12 % by weight, and most preferably between 0.5 and 10 % by weight, based on the total weight of the liquid creamer.

[0059] Protein

[0060] The liquid creamer comprises casein based protein. Said casein based protein is present in an amount of between 0.5 and 5 % by weight, preferably between 0.6 and 4 % by weight, and most preferably between 0.75 and 3.5 % by weight, based on the total weight of the liquid creamer. The casein based protein is preferably is selected from the group consisting of caseinates, micellar casein and combinations thereof. The preferred caseinate is sodium caseinate. The casein based protein is preferably a combination of caseinate and micellar casein, more preferably a combination of sodium caseinate and micellar casein.

[0061] Micellar casein can be added in the form of milk powder, which can be whole milk powder, semi-skimmed milk powder, or in the form of buttermilk powder or skimmed milk powder, the latter two being most preferred.

[0062] Hydrocolloid

[0063] Hydrocolloids are a class of food ingredients which are widely applied in various types of food products. Generally speaking, hydrocolloids can be defined as water- soluble polymers that are mainly used for the physical functionality they add or for their nutritional benefits. Physical functionality is usually either to add viscosity or gelation to a food product. They also often have a beneficial effect on shelf-life.

[0064] The liquid creamer according to the invention also comprises a hydrocolloid, in a total amount of between 0.01 and 2 % by weight, preferably between 0.01 and 1 .5 % by weight, and most preferably between 0.01 and 1 .0% by weight, based on the total weight of the liquid creamer. The hydrocolloid can be any hydrocolloid conventionally used in creamers and similar products. Preferably, the hydrocolloid which is used in the liquid creamer of the present invention is selected from the group consisting of cellulose derivatives; microcrystalline cellulose; sulfated polysaccharides, preferably carrageenan; xanthan; guar gum; gum Arabic; kojac; locust bean gum; pectin; sodium alginate; gellan gum; and combinations thereof.

[0065] In a more preferred embodiment, the hydrocolloid comprises or consists of microcrystalline cellulose, optionally in combination with carboxymethyl cellulose and / or carrageenan.

[0066] In another more preferred embodiment, the hydrocolloid comprises or consists of carrageenan, most preferably kappa or iota carrageenan.

[0067] Buffering agent

[0068] The pH of the liquid creamer lies preferably between 6.0 and 7.5. As the skilled person will understand, the pH of the liquid creamer may be adjusted to a desired level, preferably within the range of 6.0 and 7.5, by addition of buffering agent. The liquid creamer according to the invention comprises buffering agent in an amount of 0 to 1 .5% by weight, based on the total weight of the liquid creamer.

[0069] If used, the buffering agent is preferably present in an amount of between 0.01 and 1.5 % by weight, more preferably between 0.04 and 1 % by weight, and most preferably between 0.05 and 0.8 % by weight, based on the total weight of the liquid creamer. The buffering agent is preferably selected from the group consisting of potassium phosphate, dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetra sodium pyrophosphate, tetra potassium pyrophosphate, sodium hexametaphosphate, potassium carbonates, sodium carbonates, potassium bicarbonates, sodium bicarbonates, sodium acetate, potassium acetate, sodium citrate, potassium citrate, sodium ascorbate, potassium ascorbate, and combinations thereof.

[0070] More preferably, the buffering agent is selected from the group consisting of dipotassium phosphate, tripotassium phosphate, disodium phosphate, trisodium phosphate, sodium citrate, potassium citrate, sodium bicarbonate, sodium carbonate, and combinations thereof.

[0071] Lactose

[0072] With the presence of deproteinated whey, and even with the presence of delactosed whey or milk permeate, lactose is introduced into the liquid creamer. However, as it is important that the total amount of lactose in the liquid creamer lies between 2 and 10 % by weight (based on the total weight of the liquid creamer), it may sometimes be necessary to add additional lactose. In that case, lactose can be added as such, or it can be added in the form of skimmed milk powder or whole milk powder.

[0073] Salt

[0074] In order to further optimize the taste, the liquid creamer may comprise salt, provided that the total amount of sodium in the liquid creamer lies between 500 and 4000 ppm, preferably between 750 and 3000 ppm, and most preferably between 1000 and 2750 ppm, and provided that the total amount of potassium in the liquid creamer lies between 2500 and 6000 ppm, preferably between 2750 and 5500 ppm, and most preferably between 3000 and 5000 ppm. As the skilled person will understand, it is not always necessary to add salt to the liquid creamer, as in some cases the creamer already comprises the desired amounts of sodium and potassium due to the presence of these alkali metal ions in the other components.

[0075] It is noted that the term salt as used throughout the specification denotes sodium comprising salts suitable for human consumption; potassium comprising salts suitable for human consumption; or a mixture of these two. Preferably, the salt is sodium chloride, potassium chloride, or a mixture of sodium chloride and potassium chloride.

[0076] The amounts of sodium and potassium can be determined by inductively coupled plasma atomic emission spectrometry (ICP-AES) (ISO / IEC 7025).

[0077] Flavors

[0078] The liquid creamer can be adapted to the taste of the consumer and the specific application in which it is meant to be used by adding flavors. If flavors are present in the liquid creamer, they are typically used in an amount of between 0.01 and 1 % by weight, preferably between 0.05 and 0.5 % by weight, and most preferably between 0.08 and 0.3 % by weight, the percentages based on the total weight of the liquid creamer.

[0079] In some conventional liquid creamers, titanium oxide (TiO2) is used as whitening agent. In the liquid creamer of the invention it is not necessary to include a whitening agent. In fact, the liquid creamer preferably includes less than 0.1 % by weight, more preferably less than 0.01 % by weight, and most preferably no (i.e. 0%) TiO2. Use

[0080] The liquid creamer is suitable for use in a beverage, which may be a hot or a cold beverage. Preferably it is used in a ready-to-drink coffee or tea beverage, and most preferably in a roasted tea beverage. In a further aspect, the present invention therefore also relates to a beverage comprising the liquid creamer of the invention. Said beverage is preferably a ready-to-drink coffee or ready-to-drink tea beverage, and most preferably it is a roasted tea beverage.

[0081] Production process

[0082] In a further aspect, the invention relates to a process for producing the liquid creamer according to the invention. Said process comprises the following steps:

[0083] (a) preparing a mixture comprising vegetable oil; casein based protein; hydrocolloid; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; non-proteinaceous emulsifier; and optionally furthermore additional lactose, in water under agitation, preferably at elevated temperature,

[0084] (b) optionally performing a deaeration step,

[0085] (c) performing a heat treatment, and

[0086] (d) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment, and wherein optionally buffering agent and optionally salt are added in step (a) and / or prior to step (c).

[0087] In one embodiment, lactose is added in step (a) in the form of skimmed milk powder or whole milk powder. In another embodiment, lactose is added as such. If flavoring agent is used, it is preferably added prior to step (c).

[0088] In order to facilitate mixing, it may be desired to first mix in step (a), casein based protein; hydrocolloid; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; and optionally furthermore additional lactose, with water, said water preferably having a temperature of between 30 and 75°C. Separately, the vegetable oil is mixed with non- proteinaceous emulsifier, preferably at a temperature of between 50 and 90°C. These two mixtures are then mixed under agitation, preferably at a temperature of between 50 and 90°C, to prepare the mixture which is subsequently subjected to heat treatment or homogenization.

[0089] Thus, in one embodiment, step (a) comprises the following steps:

[0090] (a-i) mixing all components, except vegetable oil and non-proteinaceous emulsifier, with water preferably having a temperature of between 30 and 75°C, to form a first mixture,

[0091] (a-ii) mixing vegetable oil with non-proteinaceous emulsifier at a temperature of between 50 and 90°C, to form a second mixture,

[0092] (a-iii) mixing the first mixture and the second mixture under agitation, preferably at a temperature of between 50 and 90°C.

[0093] Depending on the particular non-proteinaceous emulsifier(s) used, it is possible to add emulsifier in step (a-i) instead of step (a-ii) or to add emulsifier partly in step (a- i) and partly in step (a-ii).

[0094] As the skilled person will understand, in the preparation process of the invention, the components of the liquid creamer are mixed in such amounts that the produced liquid creamer has the required composition, meaning that

[0095] - the vegetable oil is present in an amount of between 17 and 35 %,

[0096] - the casein based protein is present in an amount of between 0.5 and 5 %,

[0097] - the dairy component is present in an amount of between 0.05 and 15 %,

[0098] - the hydrocolloid is present in an amount of between 0.01 and 2 %,

[0099] - the non-proteinaceous emulsifier is present in an amount of between 0.5 and 3 %,

[0100] - the buffering agent is present in an amount of 0 to 1 .5 %, and wherein the total amount of lactose in the liquid creamer lies between 2 and 10 %, with all percentages being as a weight percentage based on the total weight of the liquid creamer, and wherein the total amount of sodium lies between 500 and 4000 ppm and the total amount of potassium lies between 2500 and 6000 ppm. It is common general knowledge that in some cases it may be beneficial to remove dispersed air in the mixture prior to further processing. Accordingly, it may be desired to perform a deaeration step (b) prior to heat treatment and homogenization of the liquid creamer. Deaeration step (b) can be performed in any conventional method known to the skilled person.

[0101] In heat treatment step (c), the mixture is preferably heated to a temperature between 120 and 148°C, more preferably between 122 and 145°C, preferably with a holding time of between 2.5 seconds and 10 minutes, more preferably between 3 seconds and 8 minutes. As the skilled person knows, the holding time is typically shorter as the temperature is higher.

[0102] This heat treatment step is performed so that the product will have a shelf-life at 20°C of preferably at least 6 months, preferably at least 9 months.

[0103] The homogenization step (d) is carried out so that a smoother product is obtained (due to refining and distributing fat globules present in the product and due to the fact that protein particles or aggregates are better dispersed). The homogenization step can be accomplished using conventional techniques and equipment well known in the art for homogenization of dairy products. This means that, typically, the homogenization step (d) is carried out at a pressure of at least 10 bar and at most 200 bar. In one embodiment, this homogenization step is carried out as a two-step homogenization, preferably at a pressure of between 10 and 200 bar and subsequent stage wherein the pressure is between 2 and 50 bar. More preferably, the two-step homogenization is carried out at an initial pressure of between 12 and 200 bar and a subsequent pressure which is between 2 and 40 bar.

[0104] As mentioned above, homogenization step (d) is performed prior to heat treatment step (c); after heat treatment step (c); or both before and after heat treatment (c), whereby the latter is preferred.

[0105] It is noted that details and amounts of the components of the liquid creamer, i.e. vegetable oil, casein based protein, hydrocolloid, lactose, non-proteinaceous emulsifier, buffering agent, salt, and dairy components, are as described above for the liquid creamer product. The present invention is further exemplified by the following, non-limiting Examples:

[0106] EXPERIMENTAL SECTION

[0107] Example 1 :

[0108] 4.0 kg of skimmed milk powder (MH-SMP ex FrieslandCampina) was mixed with 2.5 kg of sodium caseinate (ex FrieslandCampina) and 9.9 kg of delactosed whey permeate powder (ex FrieslandCampina). The dry mix was added to 52 kg of hot water (60°C) under high agitation.

[0109] Separately, 395 g of a dry blend of MCC, CMC and carrageenan (AVICEL-PLUS® GP 1417) was added to 39.0 kg of hot water (80°C) under high agitation, thus resulting in a hydrocolloid solution. After dissolving, the water was cooled to 60°C.

[0110] Separately, 43.5 kg of vegetable oil (i.e. palm oil ex Bunge Loders Croklaan) was melted and heated to 70°C. 790 g GMS (glycerol monostearate ex Danisco) was added under agitation, resulting in a vegetable oil mixture.

[0111] The hydrocolloid solution was added to the tank of hot water with skimmed milk powder, sodium caseinate and delactosed whey permeate powder under agitation. To the resulting mixture, 590 g of DATEM (ex Danisco) was added under agitation. The vegetable oil mixture was added under agitation.

[0112] Finally, 22.5 kg water was added to standardize the mixture. The liquid was homogenized at 80 / 20 bar, UHT treated for 420 sec at 123°C, cooled, and filled into bottles.

[0113] The final composition of the liquid creamer is:

[0114] - Vegetable oil 22.0 % by weight

[0115] - Hydrocolloid system 0.2 % by weight

[0116] - Emulsifying components 0.7 % by weight

[0117] - Water 69.0 % by weight

[0118] - Casein 1 .8% by weight

[0119] - Lactose 3.6% by weight

[0120] - Delactosed whey permeate 5.0% by weight

[0121] - Sodium content 1300 ppm

[0122] - Potassium content 3900 ppm A sample of the product was stored at room temperature (20°C) and another sample was stored at elevated temperature (30°C) during 9 months. For both samples, no creaming, gelation, sedimentation and no significant viscosity changes were found during storage. The addition of the two samples of liquid creamer to hot tea did not cause phase separation, feathering, flocculation or other instability in the tea.

[0123] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists, see Table 1 . On a scale of 1-10 the attributes were rated with 1 having none of the attribute and 10 having a very high amount of the attribute. The target was 8 for all attributes.

[0124] Example 2:

[0125] 6.0 kg of skimmed milk powder (MH-SMP ex FrieslandCampina) was mixed with 2.5 kg of sodium caseinate (ex FrieslandCampina) and 9.9 kg of whey permeate powder (ex FrieslandCampina). The dry mix was added to 52.0 kg of hot water (60°C) under high agitation.

[0126] Separately, 395 g of a dry blend of MCC, CMC and carrageenan (AVICEL-PLUS® GP 1417) was added to 39.0 kg of hot water (80°C) under high agitation, thus resulting in a hydrocolloid solution. After dissolving, the water was cooled to 60°C.

[0127] Separately, 43.5 kg of vegetable oil (i.e. palm oil ex Bunge Loders Croklaan) was melted and heated to 70°C. 790 g GMS (glycerol monostearate ex Danisco) was added under agitation.

[0128] The hydrocolloid solution was added to the tank of hot water with skimmed milk powder, sodium caseinate and whey permeate powder under agitation. To the resulting mixture, 590 g of DATEM (ex Danisco) was added under agitation. The vegetable oil mixture was added under agitation.

[0129] Finally, 22.5 kg water in which 360 g sodium chloride and 1 .0 kg of potassium chloride were dissolved, was added to standardize the mixture. The liquid was homogenized at 80 / 20 bar, UHT treated for 420 sec at 123°C, cooled, and filled into bottles.

[0130] The final composition of the liquid creamer is:

[0131] - Vegetable oil 22.0 % by weight

[0132] - Hydrocolloid system 0.2 % by weight

[0133] - Emulsifying components 0.7 % by weight

[0134] - Water 67.2 % by weight Casein 2.1 % by weight

[0135] Lactose 5.2 % by weight

[0136] Whey permeate 5.0 % by weight

[0137] Sodium content 1300 ppm

[0138] Potassium content 4200 ppm

[0139] The product was stored at room temperature (20°C) during 9 months. No creaming, gelation, sedimentation and practically no viscosity changes were found during storage at room temperature. The addition of the liquid creamer to hot tea did not cause phase separation, feathering, flocculation or other instability in the tea.

[0140] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists, see Table 1 . On a scale of 1-10 the attributes were rated with 1 having none of the attribute and 10 having a very high amount of the attribute. The target was 8 for all attributes.

[0141] TABLE 1

[0142] Examples 3A and 3B

[0143] > Ex. 3 A

[0144] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0145] - No GMS was used

[0146] - The amount of DATEM was increased from 590 g to 980 g

[0147] - A buffering agent was added in the form of trisodium phosphate 160 g

[0148] The final composition of the liquid creamer was:

[0149] - Vegetable oil 22.0 % by weight

[0150] - Hydrocolloid system 0.2 % by weight Emulsifying components 0.5 % by weight

[0151] Water 67.6 % by weight

[0152] Casein 2.1 % by weight

[0153] Lactose 5.2% by weight

[0154] Whey permeate 5.0% by weight

[0155] Buffering agent 0.08% by weight

[0156] Sodium content 1600 ppm by weight

[0157] Potassium content 4100 ppm by weight Ex. 3B

[0158] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0159] - No skimmed milk powder was used

[0160] - The amount of sodium caseinate was increased from 2.5 kg to 4.6 kg

[0161] - Lactose powder (ex FrieslandCampina) was added in an amount of 3.8 kg

[0162] - The amount of sodium chloride was increased from 360 g to 500 g

[0163] - The amount of potassium chloride was increased from 1 .00 kg to 1 .16 kg

[0164] - A buffering agent was added in the form of trisodium phosphate 160 g The final composition of the liquid creamer was:

[0165] Vegetable oil 22.0 % by weight

[0166] Hydrocolloid system 0.2 % by weight

[0167] Emulsifying components 0.7 % by weight

[0168] Water 67.2 % by weight

[0169] Casein 2.1 % by weight

[0170] Lactose 5.5% by weight

[0171] Whey permeate 5.0% by weight

[0172] Buffering agent 0.08% by weight

[0173] Sodium content 1900 ppm by weight

[0174] Potassium content 4200 ppm by weight

[0175] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Both example 3A and 3B had slightly increased mouthfeel compared to

[0176] Example 2, but were otherwise not significantly different in sensory properties. Example 4

[0177] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0178] - The amount of palm oil was increased from 43.5 kg to 54 kg

[0179] - A buffering agent was added in the form of trisodium phosphate 200 g

[0180] The final composition of the liquid creamer was:

[0181] Vegetable oil 27.0 % by weight

[0182] Hydrocolloid system 0.2 % by weight

[0183] Emulsifying components 0.7 % by weight

[0184] Water 62.3 % by weight

[0185] Casein 2.1 % by weight

[0186] Lactose 5.2% by weight

[0187] Whey permeate 5.0% by weight

[0188] Buffering agent 0.10% by weight

[0189] Sodium content 1700 ppm by weight

[0190] Potassium content 4200 ppm by weight

[0191] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Even though the fat content was increased significantly, this was not reflected in the sensory properties. Only a slight increase in milkiness was described as compared to Example 2. The other attributes remained the same.

[0192] Example 5

[0193] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0194] - The amount of whey permeate powder was decreased from 9.9 kg to 3.4 kg

[0195] - A buffering agent was added in the form of trisodium phosphate 200 g

[0196] The final composition of the liquid creamer was:

[0197] Vegetable oil 22.0 % by weight

[0198] Hydrocolloid system 0.2 % by weight

[0199] Emulsifying components 0.7 % by weight

[0200] Water 70.2 % by weight

[0201] Casein 2.1 % by weight

[0202] Lactose 2.6% by weight

[0203] Whey permeate 2.0% by weight Buffering agent 0.10% by weight

[0204] Sodium content 1100 ppm by weight

[0205] Potassium content 3400 ppm by weight

[0206] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Although the mouthfeel was more watery compared to the liquid creamer of Example 2 and the tea flavor was more intense, the overall sensory score of the liquid creamer remained good.

[0207] Comparative example 1

[0208] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0209] - No whey permeate powder was used

[0210] - Lactose powder (ex FrieslandCampina) was added 10.6 kg

[0211] - The amount of sodium chloride was decreased from 360 g to 180 g

[0212] - The amount of potassium chloride was decreased from 1 kg to 500 g

[0213] - A buffering agent was added in the form of trisodium phosphate 200 g

[0214] The final composition of the liquid creamer was:

[0215] Vegetable oil 22.0 % by weight

[0216] Hydrocolloid system 0.2 % by weight

[0217] Emulsifying components 0.7 % by weight

[0218] Water 67.2 % by weight

[0219] Casein 2.1 % by weight

[0220] Lactose 6.2% by weight

[0221] Whey permeate 0.0% by weight

[0222] Buffering agent 0.10% by weight

[0223] Sodium content 600 ppm by weight

[0224] Potassium content 1600 ppm by weight

[0225] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Even though the fat and dry matter content did not significantly change, the tea was perceived as having less creamy mouthfeel. In addition, the milky flavour decreased significantly and the tea flavour increased significantly. The tea application became out of balance in terms of milky and tea taste. Comparative example 2:

[0226] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0227] - No whey permeate powder was used

[0228] - Lactose powder (ex FrieslandCampina) was added in an amount of 8.0 kg

[0229] - Sodium chloride content was increased from 360 g to 600 g

[0230] - Potassium chloride content was increased from 1 .0 kg to 2.7 kg

[0231] - A buffering agent was added in the form of trisodium phosphate 200 g

[0232] The final composition of the liquid creamer was:

[0233] Vegetable oil 22.0 % by weight

[0234] Hydrocolloid system 0.2 % by weight

[0235] Emulsifying components 0.7 % by weight

[0236] Water 67.2 % by weight

[0237] Casein 2.1 % by weight

[0238] Lactose 4.9 % by weight

[0239] Whey permeate 0.0 % by weight

[0240] Buffering agent 0.10% by weight

[0241] Sodium content 1400 ppm by weight

[0242] Potassium content 7300 ppm by weight

[0243] The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Even though the fat and dry matter content did not significantly change, the tea was perceived as a lot more creamy mouthfeel. In addition, the milky flavour increased significantly and the tea flavour decreased significantly. The tea application became out of balance in terms of milky and tea taste. Finally, the tea had a typical taste, recognized as a typical taste of a high amount of potassium in tea.

[0244] Comparative Example 3

[0245] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0246] - No DATEM was used

[0247] - No Avicel GP1417 was used

[0248] - A buffering agent was added in the form of trisodium phosphate 300 g

[0249] The final composition of the liquid creamer was:

[0250] - Vegetable oil 22.0 % by weight Hydrocolloid system 0.0 % by weight

[0251] Emulsifying components 0.5 % by weight

[0252] Water 67.5 % by weight

[0253] Casein 2.1 % by weight

[0254] Lactose 5.2 % by weight

[0255] Whey permeate 5.0 % by weight

[0256] Buffering agent 0.15% by weight

[0257] Sodium content 1900 ppm by weight

[0258] Potassium content 4200 ppm by weight

[0259] The product without DATEM and hydrocolloids was more viscous, which is undesired. A sample of the product was stored at room temperature (20°C), another sample was stored at elevated temperature (30°C), and another sample of the product was stored at 40°C. The product showed rapid and severe phase separation and cream ing / solidification at 20°C, 30°C, and 40°C, which is obviously unacceptable.

[0260] Comparative Example 4

[0261] A liquid creamer was prepared as in Example 2, but with several adaptations to the recipe:

[0262] - No whey permeate powder was used

[0263] - Lactose powder (ex FrieslandCampina) was added in an amount of 9.8 kg

[0264] - A buffering agent was added in the form of trisodium phosphate; 200 g

[0265] The final composition of the liquid creamer was:

[0266] - Vegetable oil 22.0 % by weight

[0267] - Hydrocolloid system 0.2 % by weight

[0268] - Emulsifying components 0.7 % by weight

[0269] - Water 67.1 % by weight

[0270] - Casein 2.1 % by weight

[0271] - Lactose 5.8% by weight

[0272] - Whey permeate 0.0% by weight

[0273] - Buffering agent 0.10% by weight

[0274] - Sodium content 1100 ppm by weight

[0275] - Potassium content 3000 ppm by weight The sensory properties of the liquid creamer in tea application were judged by 5 trained panelists. Even though the fat and dry matter content did not significantly change, the tea was perceived as having less creamy mouthfeel. In addition, the milky flavour decreased significantly and the tea flavour increased significantly. The tea application became out of balance in terms of milky and tea taste.

Claims

Claims1. A liquid creamer comprising vegetable oil; casein based protein; hydrocolloid; lactose; non-proteinaceous emulsifier; water; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; optionally buffering agent; and optionally salt, wherein- the vegetable oil is present in an amount of between 17 and 35 %,- the casein based protein is present in an amount of between 0.5 and 5 %,- the dairy component is present in an amount of between 0.05 and 15 %,- the hydrocolloid is present in an amount of between 0.01 and 2 %,- the non-proteinaceous emulsifier is present in an amount of between 0.5 and 3 %,- the buffering agent is present in an amount of 0 to 1 .5 %, and wherein the total amount of lactose in the liquid creamer lies between 2 and 10 %, with all percentages being as a weight percentage based on the total weight of the liquid creamer, and wherein the total amount of sodium lies between 500 and 4000 ppm and the total amount of potassium lies between 2500 and 6000 ppm.

2. A liquid creamer according to claim 1 wherein the non-proteinaceous emulsifier is selected from the group consisting of polysorbates, sorbitan esters, polyglycerol esters of fatty acids, propylene glycol monostearate, propylene glycol monoesters, mono- and diglycerides of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, sucrose esters of fatty acids, sucroglycerides, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, and combinations thereof.

3. A liquid creamer according to claim 1 or 2, wherein the hydrocolloid comprises microcrystalline cellulose and / or carrageenan.

4. A liquid creamer according to any one of the preceding claims, wherein the buffering agent is selected from the group consisting of potassium phosphate,dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetra sodium pyrophosphate, tetra potassium pyrophosphate, sodium hexametaphosphate, potassium carbonates, sodium carbonates, potassium bicarbonates, sodium bicarbonates, sodium acetate, potassium acetate, sodium citrate, potassium citrate, sodium ascorbate, potassium ascorbate, and combinations thereof.

5. A liquid creamer according to any one of the preceding claims wherein the vegetable oil is selected from the group consisting of coconut oil, soybean oil, sunflower oil, palm oil, rapeseed oil, canola oil, palm kernel oil, and combinations thereof.

6. A liquid creamer according to anyone of the preceding claims wherein the casein based protein is selected from the group consisting of caseinates, micellar casein and combinations thereof, and preferably is a combination of sodium caseinate and micellar casein.

7. A liquid creamer according to anyone of the preceding claims further comprising salt selected from the group consisting of sodium chloride, potassium chloride, and combinations thereof.

8. A liquid creamer according to any one of the preceding claims, wherein the water is present in an amount of between 50 and 75%, the percentage being as weight percentage of the liquid creamer.

9. A liquid creamer according to any one of the preceding claims, wherein the liquid creamer is a shelf-stable liquid creamer.

10. A liquid creamer according to any one of the preceding claims, wherein the liquid creamer comprises between 0.01 and 1 % of flavors, the percentage being as a weight percentage of the liquid creamer.11 . Use of the liquid creamer of any one of claims 1 to 10 in a beverage.

12. Use according to claim 11 , wherein the beverage is a ready-to drink coffee or tea beverage, and preferably a roasted tea beverage.

13. Process for producing a liquid creamer according to any one of claims 1 to 10 comprising the following steps:(a) preparing a mixture comprising vegetable oil; casein based protein; hydrocolloid; a dairy component selected from the group consisting of deproteinized whey, delactosed deproteinized whey, and milk permeate; non-proteinaceous emulsifier; and optionally furthermore additional lactose, in water under agitation, preferably at elevated temperature,(b) optionally performing a deaeration step,(c) performing a heat treatment, and(d) performing a homogenization step, wherein the homogenization step is performed before the heat treatment, after heat treatment, or before and after heat treatment, and wherein optionally buffering agent and optionally salt are added in step (a) and / or prior to step (c).

14. A process according to claim 13, wherein additional lactose is used, said additional lactose being in the form of skimmed milk powder, whole milk powder, or buttermilk powder.

15. A process according to claim 14 or claim 15, wherein step (a) comprises the following steps:(a-i) mixing all components except vegetable oil and non-proteinaceous emulsifier with water preferably having a temperature of between 30 and 75°C, to form a first mixture,(a-ii) mixing vegetable oil with non-proteinaceous emulsifier at a temperature of between 50 and 90°C, to form a second mixture,(a-iii) mixing the first mixture and the second mixture under agitation, preferably at a temperature of between 50 and 90°C.

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